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Potato Zucchini Kugel Cupcakes
Amy Kritzer
An easy Passover side dish!
4.73
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29
votes
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Passover
Cuisine
Jewish
Servings
12
Ingredients
1x
2x
3x
2
medium potatoes
washed well and peeled (about 1 pound)
2
medium zucchini
washed well (about 2/3 pound)
1/2
white onion
3
eggs
2
cloves
garlic
1/4
cup
vegetable or olive oil
3
tablespoon
all-purpose flour or matzah meal
1
teaspoon
kosher salt
1/2
teaspoon
pepper
1
teaspoon
granulated sugar
Instructions
Preheat the oven to 400 degrees F.
Grate potatoes, zucchini, garlic and onions by hand (or use a food processor).
Squeeze out any liquid with cheesecloth or paper towels.
In a bowl, mix together oil, eggs, flour, salt, pepper and sugar.
Add potato mixture to the egg mixture and combine.
Scoop into greased muffin tins and cook 40 minutes or until golden brown.
Top with sour cream or Greek yogurt and scallions and enjoy!
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